Guacamole and tomato salsa can be made from scratch or bought pre-made in jars for convenience.
Ingredients
- 500 g ground beef
- 2 teaspoons olive oil
- 2 cloves garlic
- 3 teaspoons sweet paprika
- 3 teaspoons cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon hot paprika
- 1/2 teaspoon oregano
- 1 cup beef broth or water
- 1/2 cup tomato passata
Guacamole
- 1 avocado
- 1/2 clove garlic
- 1 teaspoon lime juice
Tomato Salsa
- 1 teaspoon olive oil
- 1/2 clove garlic
- 1/2 tomato
- 1/2 cup tomato passata
- 1/4 red onion
And
- 400 g corn tortilla chips
- about 150 g cheddar cheese
- pickled jalapeño peppers
- yogurt
- cilantro
Preparation
Heat a large frying pan with 2 teaspoons of olive oil. Add crushed garlic and sauté briefly.
Add the beef and sear on high heat for about 7 minutes, turning occasionally.
Season with salt, pepper, and all spices. Sauté, stirring occasionally, for about 3 minutes.
Pour in the broth or water and bring to a boil. Cover and cook for about 10 minutes.
Add the tomato passata, mix well, cover, and simmer for about 20 minutes (until the meat is tender). If needed, simmer uncovered to reduce excess liquid.
Guacamole Blend avocado flesh with garlic, lime juice, and salt until smooth.
Tomato Salsa In a saucepan, heat olive oil, add grated garlic and chopped tomato flesh, season with salt, pepper, and a pinch of sugar, and sauté for about 3 minutes.
Add tomato passata, mix, and bring to a boil. If the sauce is too thin, mix in 1 teaspoon of cornstarch slurry.
Remove from heat and stir in chopped red onion.
Baking Preheat the oven to 200 degrees Celsius.
Spread a portion of tortilla chips in a baking dish lined with parchment paper. Top with the cooked beef and sprinkle with cheese. Bake for about 5 minutes until heated through and the cheese melts.
Top with a dollop of yogurt and garnish with jalapeño peppers and cilantro.
Serve with guacamole and tomato salsa.
